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Smokestack Barbeque
Joined: 25 Nov 2010
Posts: 5
Location: Pennsylvania
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 Posted: Apr 23 2011 Post subject: How much info to divulge ? |
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Hey All,
I have been following the Catering, Commercial, Vending forums for about 2 years now. I vend and cater.
I have gained much valuable information from this site. I thank you all.
My question is, has anybody considered of how the public, your potential customers may see some of the topics, pricing, and reconsider their options ?
This is the internet and people want to learn.
I hope I don't stop the info, just curious..
Gary |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 23 2011 Post subject: |
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Good question!
| Quote: | | My question is, has anybody considered of how the public, your potential customers may see some of the topics, pricing, and reconsider their options ? |
An educated client is a good client to have.
And there really are no deep deep secrets to be found here (or any other forum or print).
It's not as if we are posting topics about ripping off the clients, serving them bad food, and not washing our hands after handling raw chicken or our "sausage" in the portalet.....................
The reason folks hire a caterer is so that they can enjoy their event and not have to work it.
And/or do not have the ability to cook for a large crowd.
Then again, there are many back yard types that do have the ability, and do their own cooking.
For instance I don''t cater very often to VFWs, Elks Clubs, Foreign Legions etc.
Why?
They ALL have cookers parked out back, and they all have members that are willing to use them (sometimes coerced by free beer I'd imagine).
Most of the pros that post here do so for your benefit, and eveyone else that is trying to get started in this business.
And we also learn from each other- no one of us has all the answers.
We all share a love for BBQ and the food business in general, or wouldn't be doing it.
I will say this- I didn't have a resource like this forum when I started my own journey, and wish I did.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Apr 23 2011 Post subject: |
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I agree with what BBQMAN said and I used to post here using my business name and even posted pictures of foods and events. A few times my postings were taken too far by some other posters/members that COULD have caused me and/or my business embarrsement so I no longer do so.
Most mebers here know who I am and know my company name but now when I post I can do so freely good and/or bad (most of the time) without the worrys and most members have respected my request to not mention my business by name on this forum.
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Where rumors end and legend lives forever... |
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Smokestack Barbeque
Joined: 25 Nov 2010
Posts: 5
Location: Pennsylvania
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| Posted: Apr 23 2011 Post subject: Post subject |
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Thanks guys for your input, I see your names quite often and I respect your judgement.
What sparked the question was, I recently sent out a bulk mailing of brochures and a local newspaper ad pushing catering, I received a few calls of what seem to be people fishing for pricing info, on items that I don't offer or a quanity that I can not approach.
I posted no prices on the brochure, just my food offerings, I do have a base price when someone calls, and take it from there, there are so many variables, menu options, fuel distance etc..
I'm still new at this, last year was a learning experience,but a good one, I hope my second year will continue strong.
Good tip on the business name posting, I want to gain exposure, as long as its positive.
Thanks
Gary |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 23 2011 Post subject: |
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| Quote: | | I received a few calls of what seem to be people fishing for pricing info, on items that I don't offer or a quantity that I can not approach. |
You will have that.
As mentioned, an educated client isn't always a bad thing, and most people will "shop around" and "kick tires".
Expect your competition to do the same.
Pricing is somewhat (in my area) dictated by what the competition is offering.
I also freely promote to prospective clients what separates us from the competition, and use our approach as a selling tool to get the job.
As far as quantity, I do some very large events (over 500).
The first thing the planner will usually ask (if they are smart) is:
"How many events have you catered this size?".
It's a valid question, and although you have to get started somewhere an event that size isn't the best way to put your best effort forward.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Apr 27 2011 Post subject: Re: Post subject |
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| Smokestack Barbeque wrote: | I recently sent out a bulk mailing of brochures and a local newspaper ad pushing catering, I received a few calls of what seem to be people fishing for pricing info, on items that I don't offer or a quanity that I can not approach.
I posted no prices on the brochure, just my food offerings, I do have a base price when someone calls, and take it from there |
This may very well be a known scam, especially if they were asking you if you accept "all major credit cards" and then asking you if you can deal with their "agent" or a "local shipper". This is a Nigerian type scam to put you on the hook for the shipping cost and swindle your money.
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22" Weber Smokey Mountain + Weber Spirit |
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